Cornmeal Berry Cake Recipe

Cornmeal Cake With Berries

This pound cake is made unique with cornmeal and served with fresh berries.

20 min. prep time
12 servings
151 Rating


Cornmeal Cake

2 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon freshly grated orange zest
2 teaspoons baking powder
1 1/2 cups sugar
1 cup LAND O LAKES® Butter, softened
1 cup milk
1 teaspoon vanilla


1 pint (2 cups) fresh strawberries
1 pint (2 cups) fresh blackberries, blueberries and/or raspberries
Powdered sugar, if desired
@, if desired


Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch tube pan; coat with cornmeal. Set aside.

Combine flour, 3/4 cup cornmeal, orange zest and baking powder in medium bowl; set aside.

Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; continue beating, gradually adding flour mixture alternately with milk and scraping bowl often, until well mixed. Stir in vanilla.

Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Combine berries in medium bowl. Just before serving, place cake on large serving plate; sprinkle with powdered sugar. Place berries around cake. Serve with sour cream, if desired.

Recipe Tip

Cake can also be served with fresh sliced peaches

Nutrition Facts (1 serving)

Calories: 410

Fat: 18g

Cholesterol: 110mg

Sodium: 240mg

Carbohydrates: 57g

Dietary Fiber: 3g

Protein: 7g

Recipe #7441©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Excellent cake. Served it at a buffet and everyone loved it. A large cake and not too sweet. Perfect.

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